Nourishing Nettle Pesto Recipe ~ protein mineral rich!

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I love Nettle! One of my most favourite ways to enjoy? Nettle Pesto!

There are so many reasons to LOVE this herb. I LOVE missy Nettle!

Yes, I do. The abundance of this powerful plant, thought to be a useless
weed by many, is one of the earth’s gifts to us, and never more important than “now”.
So many of us are rushing about with long “to do” lists, filling up on coffee to help us
get going every morning and then more coffee or ‘Cola’ for ongoing caffeine support.
Stinging nettles are probably the most nutritionally-dense plant on Mother Earth. Rich in
protein, trace minerals and vitamins, it has the ability to restore energy, working deep
within the body on our ‘zapped’ adrenal glands. Missy nettle has several ‘mechanisms of
action’ and can move her deep healing powers to all of the cells in our body.
That is, if we can ingest enough! I am fond of saying that herbs can indeed change our
lives if we take the correct herb, the best version of that herb, enough of that herb and
take it longer than we think is necessary. In this case, the ‘trick’ is to ensure that we have
nettle often. Make it a habit, to find ways to incorporate nourishing herbs like
Stinging Nettle” into our daily lives. Sometimes, that’s a challenge. I thought I’d share
some ideas with you ~ to help you to make this delightful ‘green lady’ be an integral
part of your life. Each season offers a different idea.
Stinging Nettle Pesto
Remember: Pick the fresh nettles with care. That formic acid does sting!
In the spring, I collect fresh nettles, and enjoy them steamed, with a little butter added
and a dash of sea salt and fresh ground black pepper. Any way that you would
prepare spinach or collards or Swiss chard, you can substitute with nettles.
Try this! It’s SO good.
I make a delicious stir-fried dandelion greens dish, and, when possible, I add nettles to
the dandelions. Make an herbal paste ~ just leave out the cheese and whirr up in your food processor like this — >
Herb Paste also Nettle Pesto with or without cheese!
Just use your imagination and enjoy. You will love this WILD food. It’s the best!!!
Here’s ONE of many Pesto ideas:
SPRING Nettle Pesto with Dandelion
Packs a deep green nutritious punch! Yummy. Freeze excess in small tubs or ice cubes like I do!
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  1. 1 large bunch of fresh Dandelion leaves
  2. 2 large handfuls of nettle leaves
  3. 2 oz almonds (or nut of your choice)
  4. 4 oz parmesan cheese, grated
  5. 4 oz Olive oil (best you can find!)
  1. Place the greens into a pot of boiling water for a minute or so.
  2. Strain into a colander in the sink and douse with cold water.
  3. Put the greens into your food processor (or blender)
  4. Add the nuts and the cheese.
  5. Add enough olive oil to allow the machine to do it’s work.
  6. When the mixture forms a paste-like consistency, add the remaining olive oil.
  7. Pour the mixture into a large jar or container with lid.
  1. I tend to use canning jars with good lids. Store in the fridge
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NOTE: I also have made this sort of pesto without the cheese. Then I pour into ice cube
trays and freeze overnight. I call this “herb paste”.
After frozen, the cubes go into a zip lock ‘labeled’ bag in my freezer. I add the cheese
when using later (or not!) These herb paste cubes are ready to add to any soups, stews,
sauces or stir-fries. They offer the additional nourishment of nettle in an easy-to-use
power-packed ‘cube’
For EVERY season, there’s a way I use nettles. I wrote about this a while back in an eReport.
 Check out this printable PDF here

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 Nettle Pesto Recipe

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